Brown sausage or bacon in large pot and break into small pieces. Add diced onions and garlic and cook until tender. Pour in stock, barbeque sauce, bay leaves, salt, and pepper. Stir until well combined. Add vegetables and chicken. Bring to a simmer for 20-30 minutes until vegetables are tender. That is it. Ready to serve!
Great with corn bread or over rice!

Place all ingredients in a plastic bag rub together and refrigerate for 2 hours or all day. Heat grill and cook steak each side for 3-4 minutes for medium. Remove and let rest 10 minutes. Cut at an angle in thin slices and serve.
*Flank steak cannot be cooked well done or it will be tough*

Put potatoes whole in a pot and cover with water. Bring to a boil and cook until butter knife goes in smoothly but sticks when you pull it out. Remove from water and set aside.
While potatoes are cooking; cook chopped bacon, onion, and garlic until tender and set aside.
In a bowl, whisk together dijon, honey, vinegar, salt, pepper, and oil until well combined mix in bacon mixture and let sit.
Slice potatoes in 1/2 slices and toss in oil to prevent sticking on grill. Lay onto grill and cook 5 minutes each side, until completely cooked through and crisp grill marks. Remove and add to dressing and bacon mixture. Toss and cover with plastic wrap to let flavors marry.
Serve along with steak and enjoy!

I usually boil and cut the potatoes, and make the dressing and bacon mixture while my steak is coming to room temperature. Then I put the potatoes on the grill, then the steak, after 3 minutes flip the steak, then potatoes. After 4-5 minutes remove steak and let rest while potatoes finish another minute. Let potatoes sit with dressing 5 minutes while steak is still resting. Then everything is ready to serve at the same time.
Bon Appetit!!

Wednesday, August 25, 2010

This time I also used some spicy italian chicken sausage just because I had it. If you don't use sausage add more shrimp. This took about 20 minutes to make and is super flavorful and delicious. It would also be great with chicken. I used whole wheat pasta, but regular is fine.

cook pasta according to directions on box. Meanwhile brown sausage in a pan and then drain but don't remove brown bits from bottom of pan and don't turn down the heat. To pan add diced tomatoes and using a wooden spoon rub bits from bottom. Add pesto mix and milk and let simmer till thickened, about 5 minutes. Mix in sausage and shrimp. Pour over drained pasta and let sit 5 minutes so noodles can absorb sauce.
Bon Appetit!!

Monday, August 23, 2010

Sunday my husband wanted something other than a sandwich for lunch. I had not been to the grocery store and the bread a little old for a sandwich. So I thought of making a Monte Cristo which is a ham and swiss sandwich dipped in an egg and milk mixture then pan fried.

Make a sandwich with ham, cheese, mayo and little mustard
Beat and egg and 1tbs milk little salt and pepper in a shallow bowl
Heat 1tbs butter in pan on medium high

Dip sandwich into egg mixture flipping a few times then place in hot pan. Cook until brown about 3 minutes and flip. Cook other side until brown.

I love fish and grits, perferrably fried fish, but hate to think about the fat and hate more for my kitchen to smell like grease for days. I have a recipe for oven fried fish that is great. Paired with my spicy grits, this is a comforting meal.

Bring water and milk to a boil. Add grits, salt, pepper, and rotel and return to a boil. Reduce to low, cover and let simmer 10 minutes stirring occasionally. Add butter and let simmer 5 minutes. Taste for salt and pepper. If to thick add more milk. Add cheese and after 5 minutes turn heat off then serve.
Grits should be creamy and tender.
*Tip* when you first add the grits to the water, use a whisk to make sure you have no clumps.

We eat meat and vegetables about 4 nights a week, the other are a salad or sandwich or out to dinner and sometime just for one of us. So this usually last me about 3 months. Compared to by meat regularly at the grocery store, go once like this to Sam's or Costco is a huge savings. Even the chicken is almost half the price.

Follow directions according to cake box, but instead of water or milk use coconut milk. Bake in 2 round cake pans sprayed with nonstick spray and dusted with flour. Cool completely. Place one layer in center of cake stand.
*Tip* slide wax or parchment paper under edge to catch any icing and coconut, when you remove it your cake stand is clean!

Mix all ingredients for filling together. With the end of a wooden spoon or a wooden skewer punch holes in top of cake. Pour half filling onto cake and work into holes. Repeat with second layer.

Mix coconut extract into butter cream and then spread onto cake generously. Sprinkle coconut flakes on top of cake and press into sides.

Remove wax paper.
Bon Appetit!!

I have an idea for next time I make this cake that I want to share. I want to prepare instant coconut pudding to pile between the layers. I think it would be really good. For those of you who try this before I do. You would need to reduce the amount of liquid called for in the pudding to make sure it gets really thick and do it ahead of time so it has time to thicken and get cold. I like this cake cold anyway, but if you used the pudding it would have to stay refrigerated.
Let me know what you think!!

Last nights dinner had to be quick. I always have a meat ready and this time it was chicken. I put together this quick marinade in the mourning and when I got home from work it was ready for me to cook. I just paired the chicken with steamed cauliflower (recipe found under steak dinner entry just substitute for broccoli).

3 chicken cutlets
2 tbs dijon mustard
2 tbs honey
1 tbp oil

Put ingredients in plastic bag and let marinate for 1 hour or up to 24 hours.

I had to make another breakfast casserole. This time for my husband and his friends for the weekend at the hunting club. This one is different than what I made for the church brunch (by the way a friend who was there said he didn't get any because it was gone!!) This was is more practical made with white bread and regular milk and canadian bacon

Preheat oven 375 degrees. In a bowl combine eggs, milk, 1tsp salt and 1/2 tsp pepper. Line a 13x9 baking dish with 8 slices bread. Layer with canadian bacon, then 2 handfuls of cheese. Remaining bread, layer of bacon. Pour milk mixture slowly over layers. Cover with foil and press down to allow milk to cover all of the bread and release. Top with remaining 3 handfuls for cheese and back cover for 40 minutes. Remove foil and back uncover 20 more minutes or until browned.

Tuesday, August 17, 2010

Every week I have that pile of left overs and things that have to be cook before they go bad. One way I make use of those items is with a soup called Ribollita. It is a variety of vegetables and even left over bread and it is delicious and satisfying. You can really put whatever you want in the stock, any left over vegetables, tomatoes, carrots, celery, spinach, cabbage, kale, wheat bread, white bread, old biscuits. You name it, is will probably work.. ask me if you are not sure!

Who ever said steak dinner had to be expensive?! This recipe is great for a romantic dinner for 2 or for an impressive dinner for a group. Flank steak is so inexpensive. On the quarterly trip to Sams or Costco, it is always on my list. You buy the pack with 2 huge pieces of steak for around $15. This can be 4 meals for the two of you or enough to feed 8-10 with this recipe.

The most important thing is to tenderize by pounding the steak till its about 1/4 inch thick. Rub generously with olive oil, salt, pepper, and garlic powder. Next, place tomatoes in a bowl and pour hot water to cover. Let stand 15 minutes then drain and give a rough chop.

Heat grill to medium high

Lay flank steak out and spread goat cheese lengthwise evenly on both pieces. Thickly layer spinach, then layer tomatoes. Roll up tightly like a pinwheel seam side down. Before cutting insert skewers, to make center of each slice. (Inserting them first helps hold everything together while cutting). With a very sharp knife, gently cut between each skewer. It is very important that the slices are the same thickness so they cook evenly. (My end slices are always thicker, and I like to secure the end flaps with a toothpick to keep everything from falling out).
Time to grill. Place steak on hottest part of the grill and cook 4 minutes each side. Remove skewers carefully and serve.

If you like sauce to go with recipe, reserve a couple tbs of the goatcheese and the water from the sundried tomatoes and melt together in a pan, add some chicken or beef broth and let simmer till desired thickness.

I made this recipe for supper club a while back and they loved it. I served it with crock pot mac and cheese and string beans.

Monday, August 16, 2010

I had to take a dessert to a 31 party on Saturday. I wanted to take something simple but not the ordinary so I decided on cream cheese brownies. I used Ghirardelli boxed browning mix and made a cream cheese topping to swirl into the batter. Super easy!

Make brownie batter according to package directions.
Pour batter into a pan.

Friday, August 13, 2010

I recently signed up for a cooking service at my church. My first assignment is to make breakfast casseroles for the leadership brunch this saturday. I love breakfast casserole and make it regularly for my husband and I. When I cook for other people calorie count goes out the window soo my usual made with canadian bacon, whole wheat bread, and 2% milk was not cutting it for this brunch. I came up with a recipe using buttermilk biscuits. I hope you like it!

Brown sausage in a pan and break into small pieces. Cut biscuits in half. Preheat oven 350 degrees

In a large bowl, beat eggs. Add milk, cream, 1tsp salt, 1/2 tsp pepper. whisk together well. You don't want any egg whites in clumps. Now it time to assembly

In a casserole pan (it can be 13x9 or a smaller deeper one) layer bottom half of biscuits to completely cover (tear and stick into crack) top with layer 1/3 of sausage and 2 handfuls cheese. layer bread slices (not to cover, just to act as filler because this casserole likes to sink in the middle), sausage, then cheese, layer biscuit tops (dont worry about covering just arrange to look pretty) sausage, then cheese.
Pour egg mixture slowly over layers making sure to touch every inch. Lay foil over and press down to make sure liquid covers biscuit tops. (let them absorb a little then release) let sit for a few hours or over night in refrigerator or cook immediately. Cook covered with foil for 35 minutes, the uncover and cook for another 30 minutes until browned and when you pull at the middle no liquid bubbles out. Remove from oven let sit for 10-15 minutes to set and enjoy.

There are so many ways to make a breakfast casserole. It can be frenchtoast, chocolate, fruity, spicy, savory, less fattening... if you have and idea it will probably work. If you would like some more versions from me please leave a comment and I would love to share more.
Bon Appetit!!

Thursday, August 12, 2010

I was looking in the september issue of Food & Wine, along with tons of great recipes, there is one for chocolate peanut butter moonpies! My family is going to the mountains so I going to make these to send with them. The recipe makes fresh marshmallows but I used marshmallow cream you buy at the store. I am working on an alternative dough that will be easier (I'm thinking store bought snickerdoodle will work good).

Beat butter until creamy. Add brown sugar and beat at medium high until fluffy (3 minutes). Beat in vanilla and egg. Add flour and salt. Beat until soft dough form, but do not over beat. Divide the dough and pat into 1/3 inch think square, wrap in plastic wrap and refrigerate for 20 minutes.

Preheat oven 300 degrees. rolls out dough on a floured surface to 1/8 thick. Stamp out rounds using a 2 1/2 inch biscuit cutter, (i usually use drinking glass about the same diameter). Put them on a baking sheet lined with parchment paper. (reuse the extra but first chill again in refrigerator). Chill the cookies on baking sheet 10 minutes then bake in top middle of oven for 15 minutes. Let cool completely.

Spread peanut butter on half the cookies and melted chocolate on other half. Ket set a couple minutes the spoon a large dollop of marshmallow cream in center on one half. Put halves together and press till marshmellow is at edge. Dust with cocoa, cinnamon, and powder sugar.Wrap individually and let set for 2 hours (cookies with soften).
Bon Appetit!

Tuesday, August 10, 2010

Last night we had a company dinner at Hall's Chophouse. The best steakhouse in Charleston. For anyone who has not been there and those planning to visit Charleston, eating there is a MUST! There were 11 of us so I got to taste what everyone else ordered and all was delicious. Hall's has quickly grown to be the favorite of locals. When you walk through the doors you are welcomed by a smooth voice playing the piano and the hospitality of the entire Hall family. Even though they meet and greet hundreds everyday, they make you feel like an old friend genuinely delighted to have you come for dinner. Once seated, we were presented with the specials, Hall's cuts of highest quality beef. The variety ordered by my group included the rib eye aged for 45 days, petite filet oscar style, filet mignon with a horseradish cream sauce, roasted chicken, and filet of rib eye. For Appetizers we had a seafood platter that included fresh oysters, rock shrimp, and crab legs. Choosing a salad is just as exciting as the beef. I had an amazing roasted beet salad with apples and a warm brie dressing. It was perfectly delicious. Others order the Hall's chop salad and the wedge salad which they devoured in delight. Fried green tomatoes and lump crab cakes were also enjoyed. Our steaks were served perfectly cooked and the family style sides were the perfect compliment; creamy mac and cheese, huge sweet potato fries, sweet and sour collards (amazing, unlike any you have ever tasted), and local butter beans. For dessert we had a praline cup filled with key lime ice cream, a peach and blueberry cobbler topped with vanilla bean ice cream, soft chocolate fudge with berry compote and fresh whipped cream, banana spilt, and vanilla bean creme brulee. They perfect ending to a perfect meal. That was not my first time at Hall's and it definitely won't be my last.

Monday, August 9, 2010

Yesterday, My husband and I went out on the boat with some friends. I wanted to take something hassle free and filling with us so I thought tuna salad for sandwiches would be perfect. Tuna Salad can be so boring but I think a couple ingredients like pickle relish and boiled eggs give it a major flavor boost.

Drain tuna and break up with fork. Add all the ingredients except eggs. and mix well. I like to use a fork to keep the mixture from being dense. Once combined check taste for salt and pepper. Fold in eggs. Chill before serving. If mixture dries out, mix in a little more mayo.

I went out to supper with friends last night, so I did not cook dinner. I had a pint of cottage cheese I needed to use so I was thinking about how I could use it for breakfast. I have an amazing recipe for sour cream muffins. Since cottage cheese has alot of the same consistency and versatility I used that recipe to make a new one. Definitely a weekend calorie splurge.

preheat oven 350 degrees. Mix ingredients together till a wet sticky dough. Drop into muffin pan (little or big). bake until brown about 10 minutes. Taste best hot and I like to eat mine with jelly.

For those who would like to try the original sour cream muffins'
2 cups self rising flour
2 sticks melted butter
1/2 pint sour cream

The same as above.

I do not like to waste food so I always try to use my left overs mostly for lunch. I used they left over salmon to make salmon blts. What made this more than an ordinary salmon sandwich was the spread I made.

Friday, August 6, 2010

On my quarterly trips to Sams or Costco I always get a large filet of Salmon, ( they also sell Steelhead trout which is just like Salmon but usually cheaper. I just get the one less expensive and wild instead of farm raised). When I get home, I cut that one filet into 4 section, each section serving 2. The whole filet usually cost around $11-13. A great value!! I prepare Salmon several ways, my favorite had always been with dill and salt, but lately I have a new favorite which I had last night. Tarragon Salmon with a mixed greens salad

Preheat oven 400 degrees
Sprinkle Salmon (skin on) with salt, pepper, and tarragon (1 tsp for 2 servings)
place salmon on baking sheet sprayed with nonstick spray skin side down
Cook for about 15-20 minutes until the color has lighten all over.
Remove and let rest 5 minutes covered with foil.

Thursday, August 5, 2010

Last night we went out for sushi. So instead of no post I figured I would share my breakfast. Breakfast is the most important meal of the day. Poptarts and Cereal are not enough in my house. I usually cook an egg sandwich, something high protein and low fat. You have to remember that when you wake up you may not feel hungry, but your body is starving! It hasn't eaten for 12 hours or more, usually. Your metabolism is running slow so eating a greasy fattening meal such as sausage, bacon, or a buttery muffins will be immediately absorbed as fat. You must eat lean protein to give you metabolism some thing to work on and give it a boost for the rest of the day. Eating something like a biscuit or muffin isn't good, because the carbs and sugar give your low blood sugar a spike that leaves you feeling tired in a couple of hours. This morning I made a spinach and parmesan cheese omelet. Here is how:

2 eggs per person (like to do 1 egg and 1 egg white or you can use eggbeaters)
1 cup fresh spinach (pull big stems off)
pinch of salt and pepper
pinch of nutmeg
pinch of cayenne pepper
parmesan cheese (fresh grated) or any white cheese you have on hand
1 tsp water per 2 eggs

Preheat oven to 400 degrees. Beat eggs with salt, pepper, nutmeg, cayenne, and water. Cook spinach in a oven proof saute pan or omelet pan on medium just till warm and starting to wilt (add non stick spray if needed). Pour eggs on top of spinach and stir to distribute evenly. Once bottom has set, 1-2 minutes, put pan in the top of oven to cook the top, another 2 minutes or until no jiggle. Add cheese to melt. remove and slide on the plate and fold over. Wa-la a perfect delicious and healthy omelet to start your day right!

Wednesday, August 4, 2010

Every 3-4 months I go to Sams or Costco and stock up on fish, chicken, steak, pork tenderloin, and shrimp. I spend about $100 and when I get home I divide and freeze in portions for 2. Every morning I can grab a perfect portion of meat out of the freezer, put in the refrigerator, and when I get home from work it is ready to cook. Yesterday morning I pulled out Filet Mignon. One tip I always turn to is when cooking rich foods, such as a filet, you can go smaller in portions. I usually get 6 oz filets, which doesn't look like much, but when paired with a larger helping of vegetables you have a filling, satisfying meal without loading up on fat and calories. Here is how i made it.

Preheat oven 400 degrees. In the heay skillet, heat oil. When hot add filets (if doesn't immediately sizzle, not hot enough). cook 4 minutes each side or until browned. Put whole skillet in oven middle rack and bake for 10-13 minutes for medium. When steak has reached desired doneness, cover with foil (but allow heat to escape) and let it rest on counter for 10 minutes.

Meanwhile for broccoli, put about a 1 tsp of salt, 1/2 tsp pepper, and the cayenne in the bottom of a medium saucepan. add 1/2 to 3/4 inch of water (about 1/2 cup) and add whole bag of broccoli (usually 9-12 oz). Turn on high and let steam for 15-20 minutes, until tender.
Enjoy!

It is said that vegetables lose their nutrients when boiled, so I always broil, steam, grill, and add lots of spices in order to get the most of my food with out adding calories.

If you are the type of person (like my husband) who thinks steak sauce is a must. Avoid the calories and sugars in store bought sauce and make you own. Here is how:

Remove steak from skillet. Put skillet on burner on medium, add 1 cup stock (chicken, beef or vegetable) or 1 cup water and a bouillon cube to hot skillet and stir scrapping all the brown bits from bottom of skillet. (you can do half wine and 1/2 stock if you'd like) bring to a simmer and reduce liquid by half. salt and pepper to taste. spoon over steak.

Tuesday, August 3, 2010

I recently decided to blog about cooking. For my first post I want to introduce myself. I am Michaele (pronounced Michael) from charleston, South Carolina. I'm married to an amazing husband for 2 years and have the best dog in the world, a chocolate lab named Georgia (after the Bulldogs!! Go Dogs!!). My stress relief, my hobby, my enjoyment (aside for serving my Heavenly Father) is cooking. I love it!! I love the instant gratification of serving something delectable. I love sharing what I make with friends and family. I feel that everyone has talents and a means to serve others, I believe mine is with food. So I wanted to share it with whoever would listen, or in this case read. Nothing I do is hard!! NOTHING!! I have a full time job and an active social life, but I still cook 5 or 6 nights a week. Something simply, delicous, reasonably healthy, fast and affordable. All of my friends ask me for recipies or ask how I know what to buy at the store and how to plan dinners? This is my effort to show what I do and show that anyone can do it!! I promise. Take last night for my first shared recipie. It was super easy and probably cost $5 to serve my husband and I!!

Preheat oven 400 degrees. Defrost chicken or by fresh and lightly salt and pepper both sides. In a fry pan render bacon for about 5 minutes on medium low heat, add 2 gloves chopped garlic and cook 2 minutes until softened (or sprinkle powder generously over sprouts once you add them to bacon) add sprouts and toss in bacon fat until all are coated (if they look dry add a little oil and toss). Then dump sprouts onto large baking sheet in 1 layer and bake for 30 minutes at 400 degrees close to top.

Meanwhile, Heat 1 tablespoon any oil you want ( I use extra light Olive oil or canola oil) in same pan. Add 1 chopped garlic glove (if using garlic powder sprinkle it on the chicken generously). Add chicken to pan (if doesn't immediately sizzle then pan is not hot enough) cook chicken about 5 minutes each side or until browned. Then add can of tomotoes and cook 10 -15 miutes until some of the liquid is evaporated.

Pull brussel sprouts out of oven and chicken serve with chicken topped with tomotoes.
Enjoy!!

You will find that I do not cook alot of Carbs with my dinner, exept for the occasional pasta dish. But if you find a starch completes your meal, keep those minute rices on hand or that pasta in box for a quick starchy side.

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About Me

I am a newly married twenty something. Born and raised in Charleston, SC. I come from a family of amazing cooks, so naturally I love to cook. The challenge is to find that balance of cooking healthy, delicious, and affordable.